Currently, the top marketing trend for restaurateurs involves the use of social media sites. Facebook of course heads the list of the top most popular and successful sites to advertise on.
However, Google+ and Twitter have become equally as important. The key to making these sites work for you is in making a commitment to maintain and follow up with key information on a daily basis; otherwise like any other tool when not utilized properly results will be unstable at best. While many business owners see this as just another chore, having a successful Facebook presence can increase revenue as well as your customer base. If done right, using social media for marketing can be easy and profitable.
There are many great benefits to buying locally grown and raised foods for your restaurant.
For one, using local foods will reduce your restaurant’s expenses. The cost of shipping food and higher fuel prices can directly impact a restaurant’s cost of goods and profit margins. Purchasing seasonal ingredients from nearby sources ensures a better product at a better price. This means, that by passing along the savings and providing your customers with quality food you will create more brand loyalty and return business.
If you’re Considering a Restaurant Consultant for your Business, you are not alone.
39% of restaurants in the US have used a consultant.
Most restaurant consultants are not like Gordon Ramsey, by far. After all, a consultant’s job is not to increase a TV show’s ratings by creating drama. Instead, a restaurant professional consultant’s main role is to guide and assist owners in their business.
CNN published a list of nine hotels that break the traditional mold.
Monica Burton wrote “From going paperless to using heat and motion sensors, these accommodations are certainly advanced, but whether they really make life easier is debatable. We’ve taken the list and ranked the high-tech hotels from most to least useful, taking into consideration the problems that can arise whenever robots are involved and things start to get just a bit too futuristic. It’s safe to say, some of these picks may not the best for “getting away from it all.”
The National Restaurant Association has released the predicted top culinary trends for 2014. They developed the list by surveying 1,300 members of the American Culinary Federation back in October and November.
This is one of the most frequently asked questions from restaurant owners and operators;
“How can I lower my food and beverage costs?”
In this article we will provide 5 effective steps you can take towards lowering your food and beverage costs. This outline encompasses the basic steps needed to get you on the right path to a more profitable business. You will also find we have provided a very useful Menu Analysis Template to your use. You may download it for free in section 5 below.
Regulars are the life-blood of most businesses, and they all started with a first visit. How do you know it’s a first visit? The welcoming statement should gather information so you can tailor the service and make the visit special. This can be done quickly and easily with two questions:
When opening a restaurant, an ideal location is important. So is a finely-tuned concept with a quality menu and well-trained staff members who implement impeccable customer service. These are all crucial elements. What also has a tremendous impact on the short-term and long-term success of the establishment is the name.
You only have one chance to make a good first impression. This adage is especially true in the case of writing and distributing a press release to the media. Sloppy, inaccurate and pointless releases are the first to hit the bottom of a reporter’s trash can. To make sure yours isn’t one of them, consider these suggestions:
It is better to not send a press release at all than distribute one that is plagued with typos and inaccuracies. Make sure you thoroughly proofread the copy and provide the necessary contact information.
Professional restaurant consulting is an increasingly common service that is provided in the restaurant and hospitality industry today. In part it’s because restauranteurs, owners and management alike are looking for help in growing, turning around or opening their businesses and have realized that a non-biased professional opinion and plan is an effective resource.
Still across the country, thousands of restaurants go out of business every year – sometimes before they celebrate their first anniversary. Many dining establishments can avoid the same fate if they implement the guidance of a seasoned restaurant consultant who can help in every aspect of operations.